| Goat Cheese & Thyme Puff Parcels |

Inspired by Woo Hoo | 5.6.7.8’s

Everyone’s off on holiday! The ones who stayed in France come back far browner than you are and the one’s that went else abroad won’t stop telling you about how wonderful their travels were like big instawhores. Don’t be jealous; just get ready to invite them over for drinks!

There’s nothing better than these little puff parcels to go with cocktails or a good wine. This recipe is particularly simple but can be really annoying when you scale it up.

When I set about making them I lay out all my ingredients in front of me and then get going with the help of an hypno-energetic tune like Woo Hoo by the 5.6.7.8’s. Put it on a loop if needs be and after two or three repetitions you’ll have a real industrial production line going. Otherwise you can always recruit some slaves amongst your friends, children… people who’ve never done this before always seem to find it really fun!

| Ingredients |

_ 200g mild goat cheese (such as chavroux)

_ 1 puff pastry

_ thyme (fresh is possible)

_ extra virgin olive oil

_ ground salt & pepper

This works for 3-4 people. Double/ triple according to how many guests you have.

{ Method }

So, to make these petits fours, start by preheating the oven – fan oven is best – to 180°C.

Next, in a medium sized bowl, mix together the goat’s cheese, thyme, a drizzle of olive oil, salt and pepper. Mix together until homogenous and set aside.

Roll out your puff pastry and cut out square shapes like a grid; each square should be 4 cm on each side. The ends of the pastry sheets can’t be used, or at least not to make pretty parcels – but have fun and make little twisters!

Place a little of the cheese mixture on each square and then close the parcel by pinching each corner, you can do the opposite corners at the same time. Once the parcel is closed, press down firmly so that the mixture doesn’t come running out.

Place the puff parcels on an anti-stick baking tray or one lined with baking paper and place in the oven at 180°C for 10-15 minutes. Watch them carefully as they can very quickly go from beautifully golden and crispy to burnt and ruined. Serve warm!